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This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
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Sweet mandarin oranges, crunchy ramen noodles, and slivered almonds are tossed with romaine lettuce and a rice vinegar, sugar, and oil dressing to create a tangy salad that will win you over.
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Shredded chicken is mixed with grapes and celery in a mayonnaise-based dressing for a quick and easy chicken salad recipe.
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This dressing is not your classic one, but it is a fabulous version. Lots of garlic, a dab of mustard, lemon juice and Worcestershire sauce are blended in a mixer with crumbled croutons. Nice and crunchy when the romaine is tossed and the Parmesan sprinkled on.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
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Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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This refreshing light tasting corn salad is perfect for summer and easy to make.
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Fresh corn is grilled and sliced off of the cob while still warm in this hearty grilled side.
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Succulent chicken breast chunks and penne pasta tossed with broccoli and green onions.
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